Veal Scarpariello Recipe

Inspired by ZAZA Italian Gastrobar

Time45m

Serves8

1/2 Tray | Full Tray $135.00

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Ingredients

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Meat

2 pounds Veal cutlets

Produce

2 cups Bell peppers (mixed colors)

4 cloves Garlic cloves

1/2 cups Fresh parsley

1 whole Lemon

Pantry

4 tablespoons olive oil

1 cups Chicken broth

1/2 cups White wine

1 to taste Celtic sea salt

1 to taste black pepper

Method

Preparation

Prepare the Veal

Pound the veal cutlets to about 1/2 inch thickness for even cooking. Season both sides with salt and black pepper.

Chop the Vegetables

Slice the bell peppers into strips, mince the garlic cloves, and chop the fresh parsley. Set aside.

Cooking

Sear the Veal

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the veal cutlets and sear for 3-4 minutes on each side until golden brown. Remove and set aside.

Cook the Vegetables

In the same skillet, add the remaining olive oil. Add the sliced bell peppers and minced garlic. Sauté for 5-7 minutes until the vegetables are tender.

Deglaze the Pan

Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.

Combine and Finish Cooking

Return the veal to the skillet, add chopped parsley, and squeeze the juice of one lemon over the top. Let everything simmer together for an additional 5-7 minutes until the veal is cooked through.